|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several containers of sushi cooling in customer grab and go sushi cooler while also stacked and covered with tight fitting lids. PIC stated sushi was prepared less than 3 hours prior. Also observed deli ham and deli turkey cooling in low boy while tightly wrapped in plastic wrap. Deli ham was prepared 3 hours prior and deli turkey was prepared 30 minuted prior. CDI-All out of temperature sushi items and deli items were moved to walk in freezer to rapidly cool and all reached below 41F within 30 minutes. -REPEAT VIOLATION- |